Lamb Chops with White Wine & Pomegranate Sauce

Though not a traditional Arab or Middle Eastern dish because of the unorthodox use of wine, I decided to rework this original recipe (called for veal) and substitute with what I had on hand. Thankfully, the results turned out okay.

Servings: 2

Ingredients:

1/2 lbs. lamb shoulder blade chops
salt & pepper
All-purpose flour , for dredging
1 Tbsp. unsalted butter
1 Tbsp. olive oil
2 garlic cloves, chopped
1 tsp. tamari sauce
1/2 c white wine
2 Tbsp. pomegranate syrup
1 tsp. fresh rosemary leaves
2 Tbsp. pomegranate seeds, for garnish (optional)

1. Preheat oven to 200 degrees F. Sprinkle lamb chops with salt & pepper and dredge both
     sides with flour.
2. Melt the butter with the olive oil in a skillet over high heat. Add the lamb chops and cook
     them on both sides for a total of 10-15 minutes. Transfer the lamb chops to an oven-proof
     plate and keep warm in the oven.
3. Add the chopped garlic, tamari sauce, white wine, pomegranate syrup and rosemary leaves
     to the skillet. Stir for 10 minutes and adjust seasonings , if needed.
4. Return lamb chops to skillet for 5 minutes, just to take the flavor of the sauce and transfer to
    them to a serving dish.
5. Garnish with the pomegranate seeds, if using. Serve immediately with rice.

Stovetop Chicken Tagine with Dates

Serving: 2

Ingredients:

2 boneless, skinless chicken breasts, cut into pieces
2 pinches of salt
1 c chicken stock plus more if needed
2 tbsp. olive oil
1/2 medium onion, chopped
1 clove garlic, finely chopped
1/2 tbsp. black pepper
1/4 tsp. saffron
1 tsp. cinnamon
1/2 tsp. ginger
1c fresh pitted dates, roughly chopped
1/3 c fresh parsley leaves (opt.)


1. To make the stove top tagine, add the olive oil to a pot over medium heat. Add the onions and
     garlic and saute until softened (about 10 minutes).
2. Add the salt, black pepper, saffron, cinnamon and ginger and stir well with the onions for about 2
    minutes, until the onions are evenly coated.
3. Add the chicken breast pieces and continue stirring till evenly coated for about 10 minutes.
4. Add the chicken stock and bring to a boil. Lower the heat,cover and simmer for 15 minutes.
5. Add the chopped dates and parsley leaves(if using) and stir. Cover again and simmer for a further
    20-30 minutes. If chicken becomes too dry add a little more stock.
6. Remove chicken from stove top and serve with couscous.

Lamb with Berber Spices

Servings: 6-8

For the spice rub:
1 small onion, coarsely chopped
1/2 tsp. ground ginger
2 garlic cloves, peeled, coarsely chopped
1 Tbsp. sea salt
1 tsp. black pepper
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/2 tsp. fenugreek seeds
3 Tbsp. fresh lemon juice
1/3 c olive oil


1 (6-7lbs.) bone-in leg of lamb

1. To make the spice rub place all ingredients together in a food processor and blend till
    evenly combined. Set aside.
2. Preheat the oven to 400F.
3. Place the leg of lamb in a well oiled pan. Trim any visible fat and discard. With the tip
    of a paring knife, make small slits throughout the lamb. Place a small spoonful of spice
    inside each slit. Rub the remaining spice paste throughout the lamb.
4. You can cook the lamb right away or you can place it in the refrigerator and let it
     marinade 4-6 hours.
5. When ready to cook,cover pan with aluminum foil, place the lamb in the oven and cook 
     cook for 4 1/2 hours. Baste with its own juices every 30 minutes.
6. After cooking, transfer lamb to a serving dish, let it rest 10 minutes before serving.
   

Lamb Kebabs (Kofta)

Yield: 4 Servings

Ingredients:

1 lb. ground lamb
1 1/2 c bread crumbs
a handful of fresh cilantro (coriander), finely chopped
4 garlic cloves, minced
1/2 large yellow onion, finely chopped
juice of 1/2 lemon
1 tsp. ground cumin
1 tsp. paprika
1 Tbsp. curry powder
1/8 tsp. cinnamon
1/8 tsp. ground cardamom
salt & pepper
canola oil, for frying
flat bread and fresh vegetables , to serve


1. Put the minced lamb, bread crumbs,cilantro, garlic, onion, lemon juice and remaining spices in a bowl and mix till evenly combined. Add more bread crumbs or a little water if mixture does not bind well.

2. Heat a frying pan and add the canola oil.Meanwhile, shape the lamb mixture into 4 large or 8 small patties.

3. Add the lamb patties to the frying pan and cook until evenly browned on both sides.

4.Remove from pan and serve immediately with flat bread and vegetables.

Chicken Tagine with Preserved Lemon & Olives( Dajaj Tagine bi loomi wa zeitun)

Servings: 4 Servings

Ingredients:

2 Tbsp. olive oil
1/2 large yellow onion, finely chopped
4-5 chicken pieces (legs, thighs, breast)
3 garlic cloves, peeled, minced
1/2 tsp. ground ginger
1 tsp.ground cinnamon
pinch of saffron threads
salt & pepper
3 c chicken stock
4 Tbsp. fresh cilantro chopped
1  preserved Moroccan lemon
2/3 c Kalamata olives

1. Heat the olive oil in a large pot.Add the onion and cook, stirring occasionally, until translucent.Add the chicken stock.

2. In a small bowl, add the garlic, ginger, cinnamon, saffron threads and salt and pepper and mix with a spoon until evenly combined.Add to the pot and continue cooking with the onion.

3. Add the chicken pieces and stir. Bring to a boil.Turn down the heat, cover and simmer for about 45 minutes until the chicken is tender.Add the cilantro, preserved lemons and kalamata olives and simmer for an additional 15 minutes.

4. Remove from heat and transfer chicken along with the sauce to a serving platter.Enjoy with couscous.

Preserved Lemons (L'Hamd Markhad)

Wandering along the souqs of Marrakesh, you'll likely come across piles or jars of glistening lemons.These beautifully displayed preserves are the cornerstone of Moroccan cuisine.Preserved lemons or l'hamd markhad as they are commonly known are an indispensable ingredient in all manner of dishes from salads to tagines, imparting a sweet yet subtly sour taste.Lemon preservation is usually done in the Spring when lemons are at their height of ripeness and sweetness.Moroccans use the smallish, thin-skinned lemons known as doqq or busera.This is a fairly easy recipe to prepare but like most pickled recipes,it takes time till its ready to be consumed.Organic Meyer or Eureka's can be used in this recipe in place of the doqq or busera.

Yield:

Ingredients:
1 glass jar with a tight fitting lid
course sea salt
Small organic Meyer or Eureka lemons or other smallish thin-skinned lemon
lemon juice of 2 lemons


Safi Mixture (Optional):
1 stick cinnamon
3 cloves
1 Tbsp. coriander seeds
1/2 Tbsp. black peppercorns



1.Cut each lemon into quarters but not all the way through.Stuff salt into the lemon then close it and place   it in the jar. Repeat.Keep pressing down the lemons with a wooden spoon until they are evenly packed  and some of their juice is released.

2. At this point, if using, add the Safi spices then the lemon juice.Sprinkle with more course salt.

3.Close jar tightly and store in a cool,dry place for 3-4 weeks.If a white film appears on top of jar, don't worry this is normal and can be rinsed off before use.

Pickled Garlic (Torshi Toum)

Pickling vegetables is an easy and affordable way of preserving excess produce and enjoying it year round. Pickled dishes usually make up part of the mezze meal or can be enjoyed as an accompaniment to a corresponding dish as is popular in Iraq.All manner of vegetables and fruits can be pickled.I decided start simple by pickling garlic.These can be added to meats or stews as a flavor enhancer.

Ingredients:

1 clean(12 oz) glass jar
7 heads of garlic,peeled, separated into cloves
1 1/4 c apple cider vinegar


1. Fill the glass jar with the peeled garlic cloves.Make sure to pack them tightly in the jar.

2. Pour the apple cider in the jar until it completely covers the rim of the jar.Put the lid on the jar and
     close tightly.

3. Store jar in warm spot,preferably in a sunny place like the kitchen window sill and let it sit for 3-4
     weeks.

Moroccan Saffron Chicken Tagine

Chicken cooked with lots of onions, saffron and other Moroccan spices is easy to make and the savory foundation to a number of delicious Moroccan dishes such as Chicken Bastilla and Chicken Briouats.

You'll be tempted to eat this tender, flavorful chicken right from the pot, but it's best served on a bed of Moroccan Rice Pilaf or in Seffa Medfouna.

Yield :4 Servings
Ingredients:
1 whole chicken, cut into pieces and skin removed
1 Tbsp. ground ginger
1 tsp. white pepper
2 sticks cinammon
1 tsp.saffron threads,crumbled
1 tsp. turmeric
1 1/2 to 2 tsp. salt
1/4 c butter
1/4 c olive oil
1/4 c chopped fresh cilantro

1.Mix all ingredients in a Dutch oven or heavy-bottomed pot. Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone. Do not add water, and be careful not to burn the chicken.

2.Reduce the liquids until they are mostly oils. Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.)

3.Serve the chicken and sauce on a bed of rice or hidden within a mound of steamed broken vermicelli or couscous (Seffa Medfouna).

Recipe & Image courtesy of Christine Belafquih,Moroccan Food Guide

Tunisian Vegetable Salad (Salatat Khodra al Tunis)

Yield: 4 Servings

Ingredients:
3-4 Tbsp. olive oil
2 garlic cloves, peeled, chopped into thin slices
1/2 large yellow onion,peeled, sliced and separated into "petals"
2 large tomatoes, cut into chunks
1 medium red bell pepper, ends trimmed, sliced into strips, seeded
1medium yellow bell pepper, ends trimmed, sliced into strips, seeded
1 tsp. coriander seeds
pinch of saffron
dash of salt & pepper

1. Heat the olive oil in a pan over medium-high heat.Add the garlic and onion and lightly fry 7-10 minutes.

2. Add the tomatoes and bell peppers to the pan and cook for an additional 10 minutes, stirring regularly.

3. Add the coriander seeds,saffron, salt and pepper and stir. for another 10 minutes.

4.Remove vegetables from heat.Transfer to a serving dish and serve immediately.

Bulger Salad with Mushrooms (Burghul bi Futr)

Mushrooms aren't a very common ingredient in Middle Easter cuisine.A better substitute for this recipe would have been to use kamaa, saudi truffles but since they're not widely available,mushrooms will have to do.Baharat rounds out the flavor of this simple grain dish.

Yield:4 Servings
Ingredients:
4 Tbsp. olive oil plus more
1 small white onion, peeled, finely chopped
1/2 tsp. salt
1 tsp. Baharat
1/2 lb. button mushrooms, sliced
2c water
1c bulgur


1. Heat the olive oil in a pan over medium heat. Add the onion and saute until lightly translucent(about 5 minutes).Add the salt and baharat and continue sauteing for an additional minute.

2. Add the mushrooms to the pan and continue sauteing until they begin to brown.Add more olive oil if the vegetables begin to dry out. Remove from the heat when mushrooms are completely browned.

3. Meanwhile, fill a saucepan with 2 cups of water and add the bulger.Bring to a boil.Cover.Then bring heat to low and cook for about 15 minutes or all the water is absorbed.

 4.Remove bulger from heat and add the mushroom/onion mixture.Mix together until evenly combined.

 5.Transfer to a serving dish and serve immediately.

Persian Pomegranate Chicken Stew (Khoresh-e Fesenjan)

One of the most well-known of the most well-known of the Persian fesenjans,Khoresh-e Fesenjanprovides the perfect marriage of taste with the slightly mellow taste of walnuts perfectly balancing the sweet and sour taste of the pomegranate syrup,robb-e anar. Khoresh-e fesenjan is usually made with duck but chicken is a perfect substitute.This dish is delicious eaten right after it has been prepared but like most stews, tastes exquisite the next day after the flavors have had time to concentrate.

Yield:4 Servings

Ingredients:

4 Tbsp. olive oil

1 1/2 lb. boneless, skinless chicken breasts , cut into bite-size pieces

1 medium onion, peeled and thinly sliced

8oz. shelled walnuts, finely ground

1 tsp. salt

1/2 c pomegranate syrup diluted in 2c water

1/4 tsp. saffron

1c pomegranate seeds, for garnish

1/2 c shelled walnuts,for garnish

1. Heat the olive oil in a large pan over medium-high heat.Add the chicken pieces and onion and stir often for about 15 minutes.

2.In a food processor, add the walnuts, diluted pomegranate syrup and saffron and mix well till you have a thick paste.Adjust seasonings if necessary.

3.Add the pomegranate sauce to the pan with the chicken and cover and simmer for an additional 45 minutes, stirring often.

4. After the 45 minutes, taste the sauce.If it is too sour , add a pinch of sugar to sweeten it.If it is too sweet, add a little pomegranate syrup to sour it.

5. Remove khoresh from heat and transfer to a serving dish.Garnish with pomegranate seeds and shelled walnut and serve with rice.

Bulgur with Tomatoes (Burghul bi Tomatim)

Yield:4

Ingredients:

1/2 large onion, finely chopped

4 Tbsp. olive oil

1 1/2 c bulgur

1/2 lbs. tomatoes, roughly chopped

1 tsp. tomato paste (opt.)

1 tsp. sugar

salt & pepper

1/2 tsp. baharat

1 c water

1. Heat the olive oil over medium heat.Add the onion and keep stirring till they turn opaque.

2. Add the remaining ingredients slowly one by one and keep stirring till they are evenly

combined throughout the bulgur.

3. Cook until all the water has evaporated.Remove from heat and serve immediately.

Stovetop Chicken Kebab

Don't have a grill? Looking for an easy, quick way to prepare chicken kebab.This recipe can be
put together and be on the table in less than 30 minutes.

Yield:4 Servings

Ingredients:
4 skinless, boneless chicken breasts , cut into chunks
4-5 Tbsp. extra-virgin olive oil
juice of 1 lemon
1 Tbsp. turmeric powder
salt & pepper

1. Heat the olive oil in a pan over medium-high heat.
2. Add the chicken breast chunks and cook, stirring every few minutes.After 5 minutes , add the
remaining ingredients.
3. Continue cooking chicken for an additional 15-20 minutes until chicken begins to brown.
4.Remove from heat and serve immediately with basmati rice.

Middle Eastern Cucumber & Mint Salad (Salata Khiar bi Na'na)

Yield:4 Servings

Ingredients:
2 large cucumbers, cut into small cubes
1 handful fresh mint leaves, thinly chopped

For the dressing:
4 Tbsp. extra-virgin olive oil
juice of 1 lemon
1 tsp. orange-blossom water
dash of salt & pepper

1. To make the salad, place both the cucumber and the mint in a serving bowl..Toss till evenly
combined.
2. To make the dressing, place all dressing ingredients a blender and blend for 1 minute.
3. Add the salad dressing to the salad just before serving .Toss and serve.

Fattoush (Middle Eastern Bread Salad)

Photo courtesy of Islamic Iftar

Yield:6 Servings

Ingredients:

1 1/2 Arab (pita ) bread , cut into small pieces

1 medium head of lettuce, shredded

3 medium tomatoes, cut into small cubes

3 cucumbers, cut into small cubes

1 1/2 green onions, thinly sliced

handful of fresh flat-leaf parsley, chopped

Dressing:

5 Tbsp.extra-virgin olive oil

juice of 1 lemon

2 cloves garlic, crushed

1 Tbsp. ground sumac

salt & pepper, to taste

1. To make the salad, place all the salad ingredients in a large serving bowl and toss till evenly

combined.

2. For the dressing, place all the ingredients together in a blender and blend for 1 minute.Adjust

seasonings if necessary.

3. Add the salad dressing to the salad, toss again just before serving.

Moroccan Grilled Salmon ( Samak al Maghreb)

Yield: 4 Servings

Ingredients:

1/2 c plain Greek-style plain yogurt
juice of 1 lemon
1 Tbsp. olive oil
2 1/2 large garlic cloves, thinly sliced
1 1/2 tsp. ground coriander
1 1/2 tsp. ground cumin
dash of salt & pepper
4 (6oz.) skinless salmon fillets

1. In a food processor, place the yogurt, lemon juice, olive oil, garlic cloves, coriander, cumin and
salt and pepper and process until evenly combined.Pour the yogurt marinade into a
resealable plastic bag and place the salmon in the bag.Coat the salmon with the marinade
and refrigerate it for about 30 minutes.

2. Meanwhile, preheat grill.Lightly coat with some olive oil and place the salmon fillets on it.
Grill the fillets for about 5-6 minutes per side or until they begin to flake.

3. Remove salmon fillets from the grill and serve immediately.

Arab Salad (Salata Arabi)

Yield: 6 Ingredients

Ingredients:
1/2 head romaine lettuce, shredded into bite-size pieces
1/2 red onion, peeled, finely diced
1 large cucumber, cubed into bite-size pieces
1 large tomato, cubed into bite-size pieces
6 radishes, thinly sliced, then cubed
5 Tbsp. fresh cilantro, finely chopped


For the Dressing:
5 Tbsp. extra-virgin olive oil
juice of 1/2 a lemon
salt & pepper to taste
1 large garlic clove, peeled, crushed


1. In a large serving bowl, combine all the salad ingredients together and toss evenly to combine.


2. In a small bowl pour the extra-virgin olive oil and slowly add the remaining ingredients one by

by one, slowly mixing after each one.


3. Pour the salad dressing over the salad greens when ready to serve and mix well before serving.

quince preserve (murabba safarjal)

Photo courtesy of Najmieh's Kitchen


Native to the Caucasus, the quince is much beloved for providing tartness and a delicate fragrance to dishes.It is commonly used in dishes from Iran, Turkey, Armenia and the Levant.Quince resembles a large pear and its taste is a cross between an apple and a pear.It cannot be consumed raw.It must first be cooked to remove its astringent taste.Once it has been prepared, it emits a floral fragrance and a delicate sweet and sour taste which lends a lovely flavor to a wide range of dishes from stews, braises, stuffings to syrups, desserts and preserves.Quince preserves being one of the first preserves to be enjoyed in the Arab world.

Yield:48 oz.

Ingredients:
2 lbs. quinces
juice of 1/2 lemon
4 1/2c sugar

Equipment:
2-(24oz) clean glass jars


1. Cut the quinces in half and remove the seeds and black stem and discard.
2. Put quinces in a pot and cover them with water and add the lemon juice.
3.Bring quinces to a boil then simmer for 45 minutes until they are tender.Remove them from
the pot with a slotted spoon and set them aside to cool.
4.Meanwhile, bring water in pot to a boil and add the sugar and stir till evenly dissolved.Bring
down the heat and continue simmering till the water becomes syrupy.
5.Cut the cooled quinces into bite-sized pieces and add to the pot and stir.Cook for an additional
30 minutes.
6.Remove pot from heat and allow to cool completely.Pour preserves into 2 (24oz.) clean glass
jars and refrigerate.

Libyan Spicy Fish (Haraimi)

Yield:6 Servings
Ingredients:
6 cloves, peeled, crushed
1/2 Tbsp. ground cumin
salt, to taste
juice of 1 lemon
2 lbs. fillet of red snapper, grouper or cod
2 Tbsp. olive oil
1 medium onion, finely chopped
2 Tbsp. tomato puree
2 tomatoes , roughly chopped
1 tsp. chili powder
1/2 tsp. ground turmeric
1 tsp. caraway seeds

1. Mix together the crushed garlic, cumin, salt and lemon in a small mixing bowl.Pour into a
resealable plastic bag and place the fish fillets in it .Shake the bag until the fish fillets are
evenly coated.Leave to marinate in the refrigerator for 30 minutes.

2. Heat the olive oil in a pan over medium high heat. Add the chopped onion, tomato puree,
chili powder, turmeric and caraway seeds.Stir for about 5-6 minutes .Add 1 cup of water
then add the fish to the pan along with the marinade.Cover and cook fish for an additional 10
to 12 minutes or until fish begins to flake.

3. Remove fish from pan and serve immediately.

Moroccan Fish Bastilla (Bastila maal Samak)

Yield:4 Servings
Ingredients:
1 c cilantro, finely chopped
1 c parsley, finely chopped
2 garlic cloves, peeled, finely chopped
1 lemon, juiced
1/2 tsp. paprika
salt, to taste
1/2 tsp. ground cumin
3 Tbsp. red wine vinegar
1/3 c extra-virgin olive oil
1 lb. any firm white fish fillets(pollock, halibut, sole)
3 1/2 oz. soy vermicelli
6 Tbsp. butter
6 sheets filo pastry

1. Add the cilantro, parsley, garlic cloves, lemon juice, paprika, salt, cumin, red wine vinegar and olive oil to a food processor and mix till you have an evenly combined puree.Divide in half and set aside.

2. Place the fish fillets in a dish and evenly coat with half the cilantro-parsley puree.Refrigerate for about 30 minutes.

3.Meanwhile, bring a saucepan of water to a boil.Add the vermicelli and turn off heat and remove from stove top.Drain and set aside.

4. In a medium skillet, heat 2 Tbsp. of olive oil and place the fish fillets in it.Cook fish for 7-8 minutes.Add the vermicelli to the skillet and continue cooking for an additional 3-4 minutes breaking the fish into pieces.

5. Remove from the heat and let cool slightly.Preheat oven to 400F.

6. In a 9"pie dish, grease well with olive oil.Stack 3-4 filo sheets overlapping each other and brush with the melted butter.Add the fish/vermicelli mixture then top with the remaining cilantro-parsley puree to the pan and cover with remaining filo sheets making sure the top is fully covered.Brush top with melted butter and sprinkle some water on top.

7. Bake in oven for 15 minutes.Allow to slightly cool before serving.